Hi Sir/ Madam I would like to set up dairy business(milk business supply from cattles) in pakistan in future inshAllah(with the willing of God) Kindly could you let me know any useful course please. Yours Sincerely Nabeel
Hello Nabeel and thank you for getting in touch.
The Dairy Cattle course is ideal for your plans and you may also like to consider completing our Agricultural Marketing program. The two courses will give you a good foundation from which to build a successful business.
You could also look at our Diploma in Agriculture, which is made up from six agriculturally related independent courses, including Dairy Cattle and Agricultural Marketing. Other courses in the Diploma that you may find useful include: Farm Management, Pasture Management, Calf Rearing and Animal Health Care. There is a significant saving in signing up for the Diploma and paying upfront for it. The fee is £1,230.00, whereas taking the six courses separately is £1,950.00.
I hope that this information is useful to you.
I am interested in the dairy cattle and calf rearing course you offer. What level (UK) are these courses? Will i get a certificate? Also is there discount available for taking out two courses?
The courses that you are talking about are both level 3 courses (a-level standard). Once you complete your courses, you would receive a certificate for each one if you wished. You can purchase them together for £590.00 instead of £650.00 (full price).
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Dairy Cattle 100 Hours Certificate Course
Dairy Cattle course online. Learn to independently analyse and make decisions about the management requirements of dairy cattle:comparing dairy breeds, managing anything from one cow to a large herd, and producing dairy products (milk, cheese, cream butter etc).
This is a very sound foundation course developed in collaboration with industry and by our team of experts (agricultural and animal scientists, veterinary surgeons etc).
This is a very practical foundation course; providing unique and extensive support from university qualified and industry experienced experts. If you want to learn about dairy cattle and their management, this is the course for you.
Learning Goals: Dairy Cattle BAG205
- Select appropriate dairy breeds for different farming situations.
- Describe the different characteristics, including their nature and scope, of dairy products.
- Explain the management of the lactation cycle in dairy cattle, on a farm property.
- Manage general husbandry operations for the dairy cow.
- Manage the wellbeing of a dairy cow, including consideration of its health and vigour, to optimise quality and quantity of production.
- Explain the significance of animal breeding programs for milk production.
- Explain the management of the facilities, including buildings and machinery, at a farm dairy.
- Develop a business plan for the management of a dairy property.
Lesson Structure: Dairy Cattle BAG205
There are 9 lessons as follows:
1 Dairy Breeds
- Dairy Breeds: Choosing a Dairy Breed
- Comparison of Dairy Breeds: The Ayrshire, The Guernsey, The Jersey, Holstein – Friesian, Brown Swiss, Milking or Dairy Shorthorn
- Score Card: General Appearance, Dairy Character, Udder
2 Dairy Products
- Milk: The Composition of Milk, The percentage breakdown of the composition of milk, Protein, Lactose, Ash
- Factors Affecting the Composition of Milk: Feed, Weather, Stages of Milking, Incomplete Milking, Frequency of Milking, Disturbance, Dipping, Individuality of the Cow, Breed, Course of Lactation, Gestation, Age of the Cow, Oestrus and Gestation, Disease
- Milk: Oxidation, Lipolysis
3 The Lactation Cycle
- The Lactation Cycle
- The Influence of the Farmer on Lactation
- Is Every Cow in My Herd Producing to its Genetic Potential?: Infertile Cows, Feeding, The Milking Shed
- Planning for Feed-Flow: Climate, Soil Type, Irrigation, Aspect, Slope, Natural pastures, Management, Present Feed Flow
- Planning the New Feed-Flow Program
4 Pests & Diseases of Dairy Cattle
- Mastitis: Types of Mastitis, Mastitis-Causing Organisms, Contagious Bacteria, Environmental Mastitis Organisms
- Mastitis Detection - Cell Counts: Mastitis Control, Effective Shed or Parlour Routine, Milking Equipment, Treating Mastitis
- Correct Treatment Techniques
- Dry Cow Therapy: Difficulties of treating lactating cows, Drying off - the danger period
- The Five-Point Plan Against Mastitis
- Viral & Bacterial Diseases in Cattle: Signs of Health in Cattle, Other signs which should be noted
- Disease Types in Cattle
- Viral Diseases
- Bacterial Diseases
- Parasitic Diseases
- Protozoal Diseases
- Other Diseases: Screw Worm, Ophthalmia
5 Feeding Dairy Cattle
- Feeding the Dairy Cow: Working out Dairy Rations, Maintenance Requirements for a Dairy Cow, Production Requirements, Working out the Total Needs of a Dairy Cow, Feeding a Ration to Meet the Nutrient Needs, Roughage, Concentrate Foods
- The Dairy Ration
- Working Out the Cost of Dairy Rations
- Model Answers to Dairy Feed Exercise
6 Managing Dairy Cattle
- The Dairy Heifer
- Managing the Heifer: Growth, Measuring Growth, Why emphasise growth?
- Feeding the Heifer: Factors Affecting Growth
- Age of Breeding: Effect of Early Breeding on Size of Animals, The Effect of Early Calving on Milk Production
- The Dairy Cow: Management of the Dairy Cow, Factors Affecting the General Health of a Cow
- Factors Affecting Milk Yield: Lactation Curve, Breed, Milking Frequency, Age, Milkings, Season, Heat Stress, Feeding
7 Breeding Dairy Cattle
- Selection: Animal Breeding Programs, Have a Clear Aim, Decide on your priorities, Dual Purpose Animals
- Artificial Selection: Understanding The Sire, Selection Intensity, The Generation Interval, The Heritability, Selection for Milk Yield, Gene Groups
- Selection Using Family Groups
- Disadvantages of Inbreeding
- Performance Testing: Sib Testing, Progeny Testing, Contemporary Comparisons and Relative Breeding Values (R.B.V.), Relative Breeding Value (R.B.V.)
- Artificial Insemination: The Technique of Artificial Insemination, Synchronised Heats
- Ova Transplants
8 Managing Dairy Facilities
- The Dairy
- Basic Requirements of All Dairies: Siting of Dairy Premises, The Milking Shed, The Dairy Room and Wash-up Room, Milkers' Wash Room and Lavatory, Water Supply, Drainage, Equipment
- Cooling of Milk
- Machine Milking: Planning a Milking Machine System, Reasons for Using Milking Machines
- Components of a Milking Machine: The Vacuum Pump, Teat Cups and Liners (Inside the Clusters), Claw-piece or Beaker-cup, Cluster, Pulsator, Vacuum Controller, Sanitary Trap, Releaser, Pipelines
- Choosing a System
- Different Types of System: Normal Cowshed, Abreast Milking Shed, Turntable Milking, Open Sided Shed
- Other Considerations: Handling facilities, Computers
- Four Essential Points When Choosing a Milking System: Vacuum Stability, Udder Stimulation, Milk Quality, Emergency Facilities
9 Dairy Business Planning
- Economics of Dairying
- Business Plan Example
- Break-Even Production
- When Fodder is Bought In
- What is a Heifer Calf Worth at Birth?
- How Long a Cow (That is Not In Calf) Should Be Kept
- Months to Wait
- Distinguish between three different breeds of dairy cattle, which are either significant in the learner's locality, or have potential in the learner's locality, including: size, appearance, preferred conditions, milk, cost per head
- Evaluate the suitability of three different dairy cattle breeds to a specified property, in a locality with which the learner is familiar.
- Select three appropriate dairy cattle breeds for each of four specified situations, with regard to: pasture varieties, climatic conditions (eg. temperature and weather patterns), locality, market requirements for the product
- Judge a dairy cow, using a standard score card, such as the dairy cow unified score card produced (and revised in 1982) by the Purebred Dairy Cattle Association.
- List the different dairy products which are commonly available, in the learner's locality.
- Describe the composition of milk, with reference to different characteristics, including: Economics of Dairying, bacteria count, chemical impurities, somatic cell count, added water, flavour
- Explain the different types of flavours in milk, referring to both cause and prevention factors, and using relevant terminology, including: feed, rancid, flat, unclean, foreign, salt, acid, oxidised flavours
- Explain how milk composition can affect its use for different purposes.
- Explain how milk is processed, on a property visited by the learner, including the process of pasteurisation (sanitisation).
- Explain how cheese is made, on a specific property.
- Explain how yoghurt is made, on a specific property.
- Explain how milk is processed to obtain cream, at a typical dairy.
- Describe the lactation cycle of a dairy cow.
- List the farm husbandry factors which can influence the lactation cycle.
- Explain how three different variations in a cow's diet may affect lactation.
- Prepare a plan for a feed flow program to support milk production on a specified property.
- Produce a log book record of management tasks carried out, over a period of 1 month, to control the lactation cycle in dairy cattle on a specified property.
- Milk a cow, verifying the proper undertaking of the task.
- List the routine husbandry tasks carried out on different dairy cows, including those in milk and those that are dry.
- Explain the routine husbandry tasks carried out on two different types of dairy cows, including those in milk and those that are dry.
- Compare the management of heifers with that of milking cows on a specified dairy farm.
- Describe the management of dairy cattle for meat production on a specified dairy farm.
- Evaluate a production system on a dairy farm, in a locality familiar to the learner.
- List the pests and diseases that are significant for dairy cattle in the learner's locality.
- Develop a checklist for the signs of ill health, which should be routinely checked, in dairy cattle.
- Describe three significant pests or diseases of dairy cattle, including mastitis.
- Explain treatments for three different pests or diseases in dairy cattle.
- Explain the irregularities which can occur in the functioning of the digestive system of dairy cattle.
- Distinguish between a maintenance ration and production ration for a dairy cow.
- Explain the nutritional requirements of a typical dairy cow on a specific property.
- Calculate the rations for a dairy cow in accordance with specified characteristics, including: weight, quantity of milk being produced, butterfat concentration,
- Prepare a collection of pasture plant species from two different dairy properties, and including: samples of plants (ie. pressings of different plants in the pasture), comments on the suitability of the pasture for dairy cattle.
- Produce a twelve month plan to manage the vigour of dairy cattle, on a specified property, which includes: a list of disease management procedures, feed program variations throughout the year
- Explain a breeding program in use for dairy herd improvement on a specified property.
- Explain the artificial insemination methods used with dairy cattle on a specified property.
- List the criteria for selecting cattle for a dairy breeding program, in a locality which is familiar to the learner.
- Plan a hypothetical breeding program, to improve milk quality and production for dairy cattle.
- List the minimum physical facilities required for a viable dairy farm.
- List factors affecting the siting of a dairy on a farm.
- Prepare a plan for the construction of dairy facilities on a specified site, including: sketch or concept plans of buildings, fencing surrounding buildings, and interior layout, a list of materials, including types and quantities required for construction, a list of equipment to be installed, a schedule of construction tasks
- Develop a profile of an ideal dairy farm site.
- Select the machinery needed to operate a specified, hypothetical dairy farm.
- Develop a maintenance program for dairy farm machinery, on a farm investigated by the learner.
- Explain the operation of typical milking machinery.
- Explain the significance of farm water to the operation of a dairy farm.
- Develop procedures for control of goods on a typical dairy farm, including: ordering, receipt, dispatch
- Explain two different ways to manage waste effluent from a typical dairy.
- Develop guidelines for safe working practices at a typical dairy farm.
- Explain legal requirements which are relevant to a dairy farm in a specified location.
- Report on research, conducted by the learner from an information search, into innovations in the dairy industry.
- Report on the implementation of recent innovations in the dairy industry.
- List factors affecting profitability of a dairy property.
- Explain factors affecting the cost of dairy production on a specified farm.
- Write a job specification for one member of staff on a specific dairy property.
- Develop criteria for assessing the management of a dairy property.
- Prepare or evaluate a dairy farm budget for a specified property.
- Prepare or evaluate a dairy farm financial report for a specified property.
- Analyse marketing systems for marketing dairy products produced by a specified enterprise.
- Explain factors affecting sales of dairy products on a specified farm.
- Describe the selection and preparation of dairy cattle for sale in the learner's locality.
- Develop a marketing plan for a specified dairy product which addresses: product presentation, delivery of product, promotions, customer relations
- Develop a business plan for a specified dairy property.
- Describe how the sale of dairy meat can be managed, in accordance with a business plan, while adhering to relevant regulations.
|Course Start||Begin your course at anytime.|
|Course Prerequisite||None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.|
|Course Qualification (Study Option A)||Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments, plus final exam (N.B. Some courses have Final Project alternative).|
|Course Qualification (Study Option B)||Certificate of Attainment from ADL - Completed written assignments only - no final exam.|
|Comparative Credits Information||UK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.|
|Course Duration and Deadlines||100 hours approx. Course hours given are a guide only. Work at your own pace with no assignment deadlines or completion date. You are in control!|
|Study Support||Personal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed.|
|Suitability for Self Employment and Small Businesses||Our courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Completing one or more of our courses for the service you have to offer, will give you the tools to grow your business.|
|Recognition of Your Course By Employers||We aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.|
|Recognition of Your Course By Universities||Previous students have used their qualification to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience.|
|Designing Your Own Qualification||Bundle up your choice of related courses to form your own qualification. Choose from a Diploma (6 courses), Advanced Diploma (8 courses) and Higher Advanced Diploma (12 courses.|
|How Can I Enrol?||Online via eCommerce, by completing our Online Application Form, or by calling us on +44 (0) 1227 789 649. Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.|
|How Can I Get a Pro-forma Invoice for my Employer?||Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.|
Dairy Cattle 100 Hours Certificate Course
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